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American Buttermilk Pancakes- This master recipe is the best I have ever tried. It will become your family favorite

How to Make Perfect Buttermilk Pancakes

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Hi Bold Bakers!

Every baker needs a master recipe for Fluffy Thick Buttermilk Pancakes, It is a must!

I have tried every recipe under the sun for American style pancakes and hands down this is thee best recipe I have. To say that it is tried and tested is an understatement. I used to have a breakfast catering business in San Fransisco where I would create elaborate, over-the-top breakfasts (sound familiar?). I had never made buttermilk pancakes before but I was determined to master the Perfect Buttermilk Pancakes because I wanted to make those thick stacks of fluffy, light pancakes that you got in diners. I was convinced that everyone was using boxed pancake mix and that’s how they got perfect pancakes every time. I am actually pretty sure most diners do use box mix however that’s not for me.

God bless the poor guinea pigs I catered for because regardless of the result they ate them. But without my hungry audience and the demand for “bigger and bolder” breakfasts I never would have created Red Velvet Pancakes with Cream Cheese Frosting, Churro Waffles and Cinnamon Roll Pancakes.

However where it all started was this basic humble recipe for Buttermilk Pancakes.

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There is a skill to making the perfect Buttermilk Pancakes. After making 1000’s of them I have mastered it. It comes down to 2 very simple things: mixing the pancakes and the mixing in your melted butter.

Don’t overtax your pancakes!!! It is soon tempting, I know. I still do it, but DONT! The less the you mix, the thicker and fluffier they will be. All of those lumps that you are worried about will disappear when the pancakes rest.

Let the dough rest in the fridge for 20 minutes before you use it. This allows the butter to set, so when they hit the hot griddle the butter will create steam, and steam evaporates and creates bubble! Boom! Science lesson.

5.0 from 13 reviews
Make Perfect Pancakes
 
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Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 Cups (10oz/280g) all - purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 Tbsp white sugar
  • 1 tsp kosher salt
  • 2 Whole Eggs
  • 2 Cups (16 floz/ ½ litre/480ml) Buttermilk
  • 1 tsp vanilla extract
  • 4 Tbsp (2oz/60g) melted butter
Instructions
  1. First, melt the butter and set aside to cool.
  2. Mix together the dry ingredients in a large bowl.
  3. In a jug, whisk together the buttermilk, egg and vanilla extract
  4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
  5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
  6. Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
  7. Put a heavy bottom frying pan or griddle on medium heat-low heat.
  8. Spoon one big spoon of the batter per pancake.
  9. Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
  10. Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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133 Comments

  1. Mary monroe1010 on January 14, 2018 at 5:47 am

    Hi I just found your site recently tried pancake recipe delicious but mine came out thin ,my husband liked them that way, I just thought they were supposed to be thicker: hint to what I did wrong? The butter when hit the batter clumped , melted as pancakes cooked, think it was a little chilly in my kitchen. I will try again, flavors wonderful. Can’t wait to try some other recipes. Thanks for being there with great recipes.

    • Gemma Stafford on January 14, 2018 at 10:07 pm

      Hi Mary,

      Glad you liked this recipe. So melt your butter first and then fold it in as the very last ingredient. It makes a huge difference to awesome pancakes. It needs to be cool to evenly fold into the pancake batter.

      Also a good, thick buttermilk should ensure thick pancakes 🙂
      Gemma.

      • Mary on January 15, 2018 at 8:04 am

        Thank you for coming back to me with the right answer butter last, my buttermilk must not have been thick enough but even re-cooked this morning they were delicious and I will make them again the right way thank you

  2. Christine McCabe on January 6, 2018 at 4:35 am

    Make these for our big Saturday morning breakfast! They are the fluffiest pancakes I’ve ever made. My kids are pretty big critics and they say they love my pancakes…even better than grandmas!

    • Gemma Stafford on January 6, 2018 at 4:49 am

      Hi Christine,
      Haha! Poor grandma! tell the kids to keep it under their hats 🙂
      Delighted you worked this recipe well, it is really useful, and stands being kept in the fridge overnight too, which helps on a busy school morning,
      Gemma 🙂

  3. Ryan on January 2, 2018 at 5:51 pm

    I am going to make this. Is it ok to use regular salt instead of kosher?

    • Kevin Kurtz on January 2, 2018 at 10:05 pm

      for sure, regular is perfect.

  4. Lynn on January 2, 2018 at 9:20 am

    Hi Gemma 🙂
    Made your buttermilk pancakes more than three times over the holidays. Always a big hit. Made them with chocolate chips, bananas, raspberries and also with orange zest. Topped them with real maple syrup and no wonder my kids keep asking for more. Easy & delicious. Thank you ♡

    • Gemma Stafford on January 2, 2018 at 10:21 am

      Delighted to hear that, Lynn 🙂

  5. VictorBarcelona on November 28, 2017 at 3:10 pm

    Greetings Gemma!

    Yup, Gemma you are the “Wonder Woman” of Bigger Bolder Baking for sure…without the cape, but with that “super-powered” apron of yours fueled with your passion!

    I have made this before, but B4 I discovered your secrets. I have separated my eggs b4 and added the whites after combining the wet and dry. We had the same ingredients and measurements, but use a different way of combining them.

    I love your bonus tips:
    Stir until you spell P.A.N.C.A.K.E
    Then add: cool butter for 3 stirs
    Finally put in fridge for 10 minutes

    I have a griddle where I make 6 pancakes at a time and then I freeze them and reheat them in microwave and they still taste yummy like they are fresh off the griddle. I usually make 15-18 at a time.

    I did notice you say 10 minutes in the fridge, but your intro narrative in recipe says this: “Let the dough rest in the fridge for 20 minutes before you use it. This allows the butter to set, so when they hit the hot griddle the butter will create steam, and steam evaporates and creates bubble! Boom! Science lesson.”

    I will be making a new batch of pancakes in the next week or two, so I would like to know what is the suggested fridge time.

    I really got a kick out your P.A.N.C.A.K.E. (7 stirs) Mnemonic, I am the dude (your new fan who over mixed the dough for your spectacular cinnamon rolls recipe (No-knead, No machine) I made. This helps a lot.

    Thanks for the spectacular Science Lesson!

    Seriously, girl you’re a virtuoso!

    Victor

    • Gemma Stafford on November 30, 2017 at 6:35 am

      Hi Victor,

      Aw you are too kind, I’m delighted you like my recipes :).

      I’m glad that finally all of my pastry knowledge is being put to god use lol.

      Glad to have you apart of the community.
      Gemma.

      • VictorBarcelona on December 10, 2017 at 12:05 pm

        Bravo Gemma!

        I made a batch of these babies and they taste out of this world! I concur you have mastered this skill of making the perfect Buttermilk Pancakes and shared it with us! There are no words for my gratitude to you for sharing this golden nugget of skill and knowledge.

        I think with the addition of the vanilla these “smell” like mini pastries of some sorts.

        I had never added vanilla to my mixture b4, but now with your recipe that will be my go to move. Oh, I did add frozen blueberries to mine and my yield came to 16 pancakes. I may experiment later and add some cinnamon too.

        Gonna add some pics to share with everyone.

        Many, many yummy thanks!

        Victor

        • Gemma Stafford on December 11, 2017 at 2:57 am

          Hi Victor,
          I am really happy that you like this recipe, I concur! These really are worth trying.
          I also add a mashed banana to this mix sometimes, feels like a complete meal!
          Thank you for your lovely review, I am having a good day!
          Gemma 🙂

  6. safa.m on November 22, 2017 at 12:48 am

    Best pancake recipe ever❤
    Gemma never fails to let me down with her recipes😍😍❤

    • Gemma Stafford on November 22, 2017 at 6:21 am

      yay!!!! I love to hear that. 🙂

      Gemma.

    • Gemma Stafford on November 22, 2017 at 2:25 pm

      Safa, thank you, that is so very kind,
      Gemma 🙂

  7. Katja on November 11, 2017 at 3:56 am

    Oh god why, why did I have to try this recipe xD the pancakes were amazing, how am I supposed to keep in shape now??

    Cheers,
    Katja

    • Gemma Stafford on November 11, 2017 at 7:48 am

      Hi Katja,
      There is no hope for you now! downhill all of the way LOL!
      However, moderation is everything, so a little of what you fancy will do you good, that is what I tell myself!
      Gemma 🙂

  8. Syazana on October 16, 2017 at 3:55 am

    Hey Gemma! I’ve made this recipe a lot of times. At first, I succeeded but the more I make it, the more I keep failing on making the pancakes. The pancakes would turn out uncooked when I cook each side until it almost become burn. The edges would also become overcooked. This is making me really frustrated each time I make it. I also follow the recipe carefully. Do you know what is happening to the pancakes?

    • Gemma Stafford on October 18, 2017 at 5:04 am

      Hi there Syazana,
      This is not the recipe, you are cooking them at too high a temperature! Turn it down, they will cook, but you need to give them time to puff up, to form the pillars, and be ready to turn.
      Gemma 🙂

  9. Drew on October 12, 2017 at 9:39 pm

    I’ve been using this recipe ever since you started your channel.and it makes me happy to see you grow and make bigger and bolder things. This recipe is PERFECT. my pancake always comes out supper fluffy. Today i ate 4 servings of this, but I’m not regretting any bite i took. Thanks gemma!

    • Gemma Stafford on October 13, 2017 at 2:17 am

      Hi Drew,
      Haha1 Yes, i know what you mean. When i make these at home I tend to eat too many too!
      Good to have you with us. Thank you for this very kind review,
      Gemma 🙂

  10. Chit on September 30, 2017 at 5:40 am

    Hi gemma. I wonder why mine batter seems.watery.comparing to what i seen in video. Still good tho. Thanks.

    • Gemma Stafford on September 30, 2017 at 8:35 pm

      oh really? was your buttermilk watery?

      It really should be a very thick mix. 🙂

  11. anamor20 on July 14, 2017 at 10:14 am

    454 fl oz? It should be 16 fl oz.

    • Gemma Stafford on July 15, 2017 at 3:48 am

      Ah! thank you for this, I have no idea what my intention was, I have edited the recipe.
      thank you for taking the time to point this out,
      Gemma 🙂

  12. Silvia on July 2, 2017 at 1:16 am

    My brother came back from his holidays yesterday and I made him these pancakes for breakfast as a welcome back treat and we absolutely loved (and devoured) them! Thank you!

    • Gemma Stafford on July 2, 2017 at 2:34 am

      Hi Silvia,
      How kind you are! I am happy that he was happy with his welcome home breakfast, well done you,
      Gemma 🙂

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